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Amaretto Italian Sour Cream Cake Recipe

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This recipe for Amaretto Italian Sour Cream Cake, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Matranga
Added: Monday, June 15, 2009


2 eggs, separated
1/2 cup brown sugar, firmly packed
1 cup coconut
1/2 cup ground pecans
1 package pudding-included butter recipe cake mix
1 cup dairy sour cream
3/4 cup amaretto
1/4 cup water
2 eggs
1 cup powdered sugar
2 T. cocoa
2 T. amaretto
1 T. butter, softened
1 T. corn syrup
2 to 4 tsp. water
2 tsp. ground pecans
6 maraschino cherries

Heat oven to 350. Using 2 T. butter, generously grease a 10 inch tube pan. In a small bowl, beat 2 egg whites until foamy. Gradually add the brown sugar and beat until stiff peaks form, about 3 minutes. Fold in the coconut and ground pecans. Spread meringue on bottom and sides of the pan to within 1 inch of the top. In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. Pour batter evenly into prepared pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.

Glaze: In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon the glaze over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans and garnish with cherries.




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